Food consumation and redox status in hypertensive women with type 2 diabetes

Abstract

The pathogenesis of hypertension in diabetics is complex and involves several biological and environmental factors as well as a genetic predisposition; therefore, diabetic hypertension presents a greater risk of complications. In fact, 50% of diabetics suffer from hypertension. Diabetes is generally associated with increased oxidative stress which plays a major role in the development of cardiovascular disease. The profound imbalance between oxidative pro- and antioxidants in favor of the former leads to irreversible cell damage. The objective of our study was to evaluate the redox status in hypertensive diabetic type-2 women compared to healthy controls. The purpose of the study was explained to these women and their written consent was obtained beforehand. Blood samples for the dosage of biochemical parameters and determination markers of plasma oxidative stress was obtained from type-2 diabetic hypertensive women ( n = 40) and healthy female volunteers ( n = 40). Hyperglycemia and increased levels of glycated hemoglobin were constant in type-2 diabetes hypertensive women. The plasma levels of transaminases (TGO, TGP), alkaline phosphatase (PAL) and lactate dehydrogenase (LDH) were increased in diabetic women as well as plasma levels of urea and uric acid, indexes of renal impairment. Our results also revealed that, compared to control females, plasma and erythrocyte oxidizing markers (nitric oxide (NO-), superoxide anion (O2-), carbonylated proteins, and lipid peroxidation markers (MDA, and hydro-peroxides) were increased in relation with decreased erythrocyte antioxidant enzymes (catalase, superoxide dismutase (SOD) and glutathione (GSH), and plasma vitamin C). Type 2 diabetes associated with hypertension is associated with metabolic changes and impaired redox status. A nutritional prevention, with antioxidant supplementation, a diet rich in vegetables and fruits, low in fat and fast sugars are recommended in these women.